http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101155143-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2010-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101155143-B1 |
| titleOfInvention | Low salt pickling composition and low salt pickling method using the same |
| abstract | The present invention relates to a low salt pickling composition and a low salt pickling method using the same, wherein the low salt pickling composition comprises 0.5 to 5.0% (w / v) of salt, 0.5 to 1.5% (v / v) of organic acid and purified water. The low salt pickling composition according to the present invention can provide a low salt pickled food to prevent adult diseases such as high blood pressure, and especially, when used for pickling of kimchi, to control abnormal fermentation of kimchi and to increase the flavor It works. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101537803-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101589301-B1 |
| priorityDate | 2010-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.